Free Thai Recipes

There are so many different recipes for making Thai curry with every restaurant and every home in Thailand having their own to boast about. Having traveled to Thailand and fallen in love with the cuisine there, I have been on an unending mission to find a recipe that replicates the flavors so unique to that area of the world that I can make at home.

Combining the flavors of salty, sweet, pungent, sour and hot, and renown for its complex balance of tastes, a Thai green curry should be both light and flavorful.

Depending on where you live, you can get authentic vegetables and herbs for your Thai curry. However, if you don’t live close to an Asian market it is possible to make an authentic tasting Thai curry using the vegetables available at your local supermarket.

I usually use whatever vegetables I have in my refrigerator to make my curry on any given day, so although the base recipe is the same, it never gets boring as the content tends to be different every time I make it.

The following recipe is one of the basic chicken recipes for Thai Chicken Curry that is easy, fast and so full of flavor! Enjoy your curry with fresh steamed Jasmine rice.

Ingredients:

• 2 T canola oil
• 2 T Prepared Thai Green Curry Paste (commonly available in the foreign food section of your grocery store and in most Asian supermarkets)
• 1 can (8oz), coconut milk
• 2 medium potatoes, peeled and cubed
• 1 onion, diced
• 1 piece of ginger, half the length of your thumb, finely diced
• 1 green pepper, thickly sliced
• 1/2 zucchini, sliced in half length-wise and cut into thin half circles
• 1 green chili, finely diced (use more if you like it hot, use less or none at all if you want it to be less spicy. Prepared curry paste already has some spice to it so take that into consideration)
• 2 boneless, skinless chicken breasts, diced into bite sized pieces
• Juice of one lime
• 1 T fish sauce
• 1 T sugar
• Handful of fresh torn basil leaves

Method

Put oil into a large Dutch oven and heat over medium high. Add the curry paste and fry for a few minutes.

Add the can of coconut milk, using a whisk to incorporate paste into coconut milk and eliminate lumps

Add potatoes, bring to a boil and reduce heat to a simmer. Continue to cook potatoes for about 5 minutes.

Add the rest of the vegetables and continue to cook another 10 minutes.

Add chicken, and cook until done about 5 minutes.

Turn off the heat and add lime juice, fish sauce and sugar. Stir to combine.

Serve over steamed jasmine rice

Sprinkle torn basil leaves over the curry before serving.